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Monday, October 15, 2007

Vegetable Eggrolls

I was making some of this soup for dinner tonight and since I was already making dumplings, I thought I'd do some egg rolls as well. My husband loves these and I don't make them very often, so tonight, I rolled.


2 c green cabbage, sliced thin
1/2 c bean sprouts
3 cloves garlic minced
4 spring onions, sliced thin
1 carrot, shredded
1 1/2 tbsp ginger, grated
1/3 c oyster mushrooms, sliced thin
2 tbsp tamari
1 tbsp hot chili oil
1 tsp fish sauce
1 package store prepare wonton wrappers

For the filling:
In a wok, over medium high heat, add garlic and onions and saute for about 2 minutes or until soft. Add all of the remaining vegetables and cook until cabbage is soft, about 5 minutes. Add ginger, tamari, chili oil and fish sauce and mix well, cooking about 2 more minutes. Set mixture aside and allow to cool.

Egg roll Assembly:

Lay a wonton wrapper in front of you, on the diagonal. Place filling in the center and fold the corner closest to you upward, over the mixture. Roll the wrapper 1/2 of the way and fold in the corners on the left and right. Roll the wrapper once more to seal the egg roll. Seal the corner with a dab of water.
Place in a deep fryer (which I don't own) or in a heavy bottom pot (like a dutch oven) in 350*F vegetable oil and fry, flipping once to brown both sides, about 3-5 minutes.



6 comments:

Valli said...

Your little rolls would be just the ticket with the chicken dish I am having tonight.

K8teebug said...

Those look so yummy!

roopa said...

Mmmm, I love egg rolls. Now I want one!

Kevin said...

These look pretty good. Filled with lots of vegetables and flavour.

Kayte said...

these look so authentic! yummy!

JerzeyKatie said...

OMG, now i'm hungry!!! They look fabo!!!